Cranberry curd pie has a sweet-tart flavor and a beautiful red color. It can do double-duty as dessert AND decor on your holiday table!
How is already time to start planning Thanksgiving menus and making Christmas lists for Santa?? Wasn’t it just Labor Day the other week?
This week is dedicated to cranberries in all its forms: fresh, dried, juice, jellied, etc. I’m starting things off with this cranberry curd pie.
Rather than using whole fruit, this pie is filled with cranberry curd. Fruit curd is a spread made from fruit juice, sugar, eggs and butter.
In order to get a more intense tart cranberry flavor and color, I actually pureed the boiled cranberries, then pressed through a fine-mesh sieve.
The best part about this pie is that between blind-baking the pie crust and baking it with the curd filling, it only bakes for half an hour.
Baking the curd in the pie crust sets the curd a little more than just cooking it over the stovetop, so it doesn’t spill out all over when the pie is sliced.
The pie can be made a day ahead, and so can the sugared cranberries. However, don’t place the whipped cream and sugared cranberries on the pie until just before serving.
So, if you’re looking for something different to serve for dessert this holiday season, try this cranberry curd pie!
For the pie
- 1 pie crust
- 12 oz fresh cranberries
- 1 orange, zested and juiced
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
For the whipped cream
- 1 cup (8 fl. oz./250 ml) heavy cream
- 3 Tbs. granulated sugar
- 1/2 tsp. vanilla extract
For the sugared cranberries
- 1/2 cup water
- 1 cup sugar, divided
- 4 oz fresh cranberries
- Roll the pie dough out to 10 inches in diameter. Transfer to a 9-inch pie plate, trim and crimp the edges as desired. Lightly prick all over with a fork. Place in the freezer for 15 minutes.
- Preheat the oven to 350 degrees.
- Place the frozen pie crust in the oven and bake for 15 minutes. Remove to a wire rack to cool.
- Make the curd: place the cranberries, orange zest, orange juice and sugar in a small saucepan. Cook over medium heat for about 10 minutes, until the cranberries are beginning to burst and the sugar has dissolved.
- Remove from the heat and puree with an immersion blender (or, cool the mixture to room temperature and puree in a food processor or blender). Press the mixture through a fine-mesh sieve, scraping any puree clinging to the bottom of the sieve into the puree, and discarding any solids left in the sieve.
- If the mixture has cooled considerably, rewarm in the microwave. Wipe out the saucepan, and return to the stovetop (do not turn on the burner yet).
- Whisk the butter into the cranberry puree.
- In a small mixing bowl, thoroughly whisk together the eggs and egg yolks. While continously whisking, add 1/2 cup of the hot cranberry puree into the egg yolks
- Place the cranberry/egg mixture as well as the remaining cranberry puree into the saucepan. Cook over medium-low heat, whisking continuously, until the mixture thickens.
- Transfer to a storage container to stop the cooking process and cool to room temperature. If not using immediately, place a piece of plastic wrap on the surface of the curd, and refrigerate until needed.
- Pour the cooled curd into the cooled pie crust. Bake for 10 minutes or until the filling is set. Remove to a wire rack to cool to room temperature, then refrigerate, loosely covered in plastic wrap, until ready to serve.
- Make the sugared cranberries: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water over medium heat. Whisk frequently, until the sugar dissolves. Do not let the mixture boil. Turn off the heat.
- Add the cranberries to the sugar syrup, and stir to coat. Use a slotted spoon to transfer the cranberries to a wire rack set over paper towels. Let dry for one hour.
- After one hour, toss the cranberries in the remaining 1/2 cup of sugar.
- Store in an airtight container until ready to serve the pie.
- Make the whipped cream: shortly before ready to serve the pie, whip the heavy cream to soft peaks. Sprinkle the sugar over the cream, and whip to stiff peaks, then whip in the vanilla.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 392 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 120mg Sodium: 130mg Carbohydrates: 73g Net Carbohydrates: 0g Fiber: 3g Sugar: 58g Sugar Alcohols: 0g Protein: 5g
See more Cranberry Week recipes
And follow #cranberryweek on social media to see even more
- Cranberry & Brown Sugar Glazed Turkey Meatloaf from Savory Moments
- Cranberry Butter from Daily Dish Recipes
- Cranberry Curd Pie from The Redhead Baker
- Cranberry Glazed Meatballs from Karen’s Kitchen Stories
- Cranberry Jalapeno Cream Cheese Dip from Sweet Beginnings
- Cranberry Orange Marmalade from Books n’ Cooks
- Cranberry Prosecco Punch from Our Good Life
- Cranberry Salsa from The Freshman Cook
- Cranberry Swirl Mini Cheesecakes from Our Crafty Mom
- Cranberry Walnut Bread from Palatable Pastime
- Easy Homemade Cranberry Vanilla Liqueur from Family Around the Table
- Homemade Granola Recipe (with cranberries & coconut) from Caroline’s Cooking
- Jalapeno Cranberry Bombs from Cookaholic Wife
- Pear and Cranberry Salad from A Day in the Life on the Farm
- Polar Espresso Cookies from Hezzi-D’s Books and Cooks
- Roasted Maple Bourbon Cranberry Sauce from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Sugared Sparkling Cranberries from Cheese Curd In Paradise
- Tart Cherry Cranberry Sauce from The Spiffy Cookie